2 documents found, page 1 of 1
Colour profile analysis of Port Wines by different instrumental and visual methods
Soares-da-Silva, Francisco A. G.; Campos, Francisco M.; Ferreira, Manuel L.; Ribeiro, Natália; Amaral, Bento; Simões, Tomás; Silva, Cristina L. M.BACKGROUND: Wine colour is an important quality parameter, being the first sensorial attribute evaluated during wine tasting. The perception of wine colour can be different depending on many factors, including the depth of the sample under observation. The main objectives of the present study were to measure the colour of Port wines, using CIE L*a*b* parameters at different depths with different instrumental te...
Colour assessment of Port wines using colourimetric and spectrophotometric methods
Silva, Francisco A. G. Soares; Campos, Francisco M.; Ferreira, Manuel L.; Ribeiro, Natália; Amaral, Bento; Simões, Tomás; Silva, Cristina L. M.Colour is an important quality parameter in wines and is the result of a complex mixture of pigments (including anthocyanins and their derivatives, quinones, xanthyllium compounds, etc.). Red wine colour changes over time, as pigments react between themselves and with other wine macromolecules (particularly polyphenols) [1]. During wine tasting, colour is normally assessed on the outer rim of the wine profile i...